Nougat

Ingredients: 800g maltose, 200g fine sugar, 500g peanuts

Accessory ingredients: 80g egg white, 52g fine sugar, 52g butter, 136g milk powder 160g trehalose 200g

How to make nougat

1. First prepare the raw materials, water: 800g, trehalose: 200g (if there is no trehalose, you can Use granulated sugar, just a little sweeter, trehalose is also called trehalose, muscimol)

2. First put the peanuts into the middle layer of the oven at 150 degrees, bake for about 15-20 minutes, do not take it out of the oven

3. Melt the butter over water.

4. For the sugar water part, put all the sugar, trehalose and water into the pot and boil over low heat. If the sugar boils unevenly, Just stir it

5. When the sugar boils to about 100 degrees, start beating the egg whites with granulated sugar

6. When the sugar water reaches 135 degrees

7. Take it out and pour it into the meringue and mix it quickly

8. Then add the milk powder in two batches and mix it evenly

9. After mixing, add butter and mix it evenly

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10. Stir well and put it into the pot. Put the roasted peanuts into the sugar through hot water

11. Stir evenly

12. Stir well Finally, prepare a clean oilcloth and pour it into the oilcloth

13. Knead it several times

14. Then put it into the gold plate and shape it

15. Warm When it is warm, you can take it out, cut it and shape it

16. Cut it into pieces and wrap it in sugar paper

Cooking Tips When boiling sugar, boil it over low heat and do not boil it. Turn on high heat and stir when it is about the same, so that the temperature measurement can be accurate. The temperature of boiling sugar should not be too low, otherwise it will be sticky. It should be at least 135 degrees. If it is too high, it will be too hard. Control the sugar temperature.